Food product and coating

ABSTRACT

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

RELATED APPLICATIONS

The present application is a continuation under 35 U.S.C. § 120 of U.S.patent application Ser. Nos. 13/656,805 (now U.S. Pat. No. 10,681,917)and 13/656,866 (now U.S. Pat. No. 10,681,929), each of which in turnclaims the benefit under 35 U.S.C. § 119(e) of U.S. ProvisionalApplication Ser. No. 61/600,012 filed Feb. 17, 2012, entitled FOODPRODUCT AND COATING. The aforementioned is incorporated by referenceherein in its entirety.

BACKGROUND

Coatings are frequently utilized with foods. Coatings on foods are manytimes sweet. In some situations, this sweet flavoring is desired. Yet,sweet coatings may not be acceptable for several types of food and/ordesired taste perceptions.

SUMMARY

This Summary is provided to introduce a selection of concepts in asimplified form that are further described below in the DetailedDescription. This Summary is not intended to identify key and/oressential features of the claimed subject matter. Also, this Summary isnot intended to limit the scope of the claimed subject matter in anymanner.

Aspects of the disclosure pertain to a coating for food and a foodproduct having the coating. The coating can have a low-sweetnessperception. During manufacturing and processing, the coating maintains aflowability to allow a glaze state of the coating to be applied to afood. Upon cooling, the glaze state of the coating forms a glass statethat provides a low-sweetness impact which facilitates application ofsavory taste perceptions.

DRAWINGS

FIG. 1 is an example operational flow diagram indicating examplefeatures associated with a coating for a food product;

FIG. 2 is an example graph indicating an example glass transitiontemperature of the coating;

FIG. 3 is an example graph indicating example textural characteristicsof popped popcorn;

FIG. 4 is an example graph indicating example textural characteristicsof popped popcorn coated with the coating;

FIG. 5 is an example graph indicating example textural characteristicsof popped popcorn coated with the coating and a topical component.

DETAILED DESCRIPTION

Aspects of the disclosure are described more fully hereinafter withreference to the accompanying drawings, which form a part hereof, andwhich show, by way of illustration, example features. The features can,however, be embodied in many different forms and should not be construedas limited to the combinations set forth herein; rather, thesecombinations are provided so that this disclosure will be thorough andcomplete, and will fully convey the scope. Among other things, thefeatures of the disclosure can be embodied as formulations, foodproducts, processes, processes for making food products, and processesfor making formulations. The following detailed description is,therefore, not to be taken in a limiting sense.

Coatings are used on food for a variety of reasons. For example,coatings can be utilized to import certain desired organolepticproperties to the food. Such organoleptic properties can include adesired taste, texture, and mouth-feel.

Various types of foods include coatings. For example, foods that utilizecoatings can include puffed snacks, expanded snacks, popped snacks,baked snacks, fried snacks, and/or the like. These foods can have acarbohydrate base such as a grain base, a cereal base, a bread base, apasta base, a bean base, a potato base, a bran base, a rice base, and/orthe like. Furthermore, such foods can have several forms. Such snackscan include individual snack pieces, a conglomeration of individualpieces, snack bars, and the like.

An exemplary type of coated food includes packaged popped popcorn. Forexample, kettle corn and caramel corn utilize a sweet coating whichimparts a sweet flavor. The sweetness in such coatings is generallyattributed to the ingredients found in the coating's formulation. Forexample, kettle corn and/or caramel corn usually include non-reducingsugars, liquid and/or solid sugars, brown sugars, corn syrups, caramel,and other ingredients that elevate the sweetness perception.

Along with the elevated sweetness perception, the sugar basedingredients may affect the coating system in other ways. For example,the sugar facilitates a workable glaze for application to the foodproduct. After being heated to the glaze state, the glaze maintains aworkable viscosity at a large range of temperatures. This workableviscosity not only provides flowability through processing equipment,but also allows for ease of application to the food product. Statedanother way, temperature ranges for maintaining the glaze state can havelarge tolerances.

As another example associated with the affects of the sugar base on theoverall coating system, sugar is known to be a good glass forming agent.As the glaze state of the sugar based coating cools, a glass is formed.This glass helps contribute to the candy type texture indicative of manycoated snack foods.

The sweetness imparted by the sugar based coating, however, is notalways a desirable attribute of a coating. For example, if the food isalready high in sugar content, the addition of high sucrose sugar basedcoating can be unhealthy. In other situations, sweet flavors may beundesirable and savory flavors may be desirable. Yet, if a sugar basedcoating is utilized with a savory flavoring, it has been found that thesweetness can counteract the savory flavor and provide an undesirabletaste perception. Furthermore, if the sugar base is removed oreliminated, it has been found that processing and textural problemsarise because the viscosity of the materials becomes unmanageable and aglass state may not properly form to provide a texture to the endproduct.

As more fully set forth below, aspects of the disclosure pertain to acoating and food product that has a glassy or “candy” type coating(which is typically associated with a sweet taste perception); yet, thecoating is formulated to provide a low-sweetness perception. The coatingcan function as a binder to facilitate the adherence of texturizingparticulates to enhance a textural perception. A savory flavoring can beapplied to the coating because of the low-sweetness perception. When thefinished food product is consumed, the consumer perceives a crunchycandy texture from the coating and/or texturizing agent along with asavory taste perception from the coated food piece and any savoryflavorings. The combination provides a nutritive candy crunchy textureand a low-sweetness or savory taste perception.

Along with the textural and flavor combination facilitated by thecoating, the coating also maintains processability during industrialapplications. For example, the coating formulation overcomes flowabilityproblems associated with using typical viscous and sticky, sweet typeingredients such as sucrose or corn syrup at high temperatures. Also,such sweet type ingredients are typically good glass forming agents. Insituations where sweet ingredients are reduced, coatings can haveunworkable rheological properties and poor glass formation that make thecoatings difficult to manage in industrial settings. The coating hereinprovides the combination of the low-sweetness perception, thecandy/glass forming abilities, along with a manageable flowability athigh temperatures to allow industrial application of the coating toproduce savory food products.

I. GENERAL TERM USAGE

The general term usages below are indicated herein for ease of review ofthe specification below. The usage is not meant to be a staticdefinition of any of the terms and/or override any meaning of the termsthat can be found in this document as a whole. The usage of any of theterms can part from the general term usage indicated below based on thetotality of the language of the specification, context, claims, andordinary meaning of terms.

The term “coating” can refer to a formulation applied to the surface ofa food. The term coating can encompass a single layered coating, amulti-layered coating, and multiple-layered coatings having differentcompositions. The coating can function to coat a food product. In someaspects, the coating can also function to bind flavor and texturalparticulates to the food product.

The term “low moisture” can refer to a food product having a moisturecontent less than about 15%. The moisture content can be less than about15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, and 1%.

The term “shelf stable” can refer to a food product that can be storedat room temperature without substantially adversely affecting theorganoleptic properties of the food product and without supportingsignificant microbial growth. For example, the food product can bestored at room temperature without substantially adversely affecting theorganoleptic properties for at least 180 days.

The term “carbohydrate based” can refer to food products that areprimarily formed from complex carbohydrates such as grains, cereals,breads, pastas, beans, potatoes, bran, rice, and/or the like. In oneexample, the term “carbohydrate based” can refer to a food product thatis at least about 50% carbohydrate by dry weight. For example, the foodproduct can be at least about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%,90%, 95%, 100% carbohydrate by dry weight.

The term “dextrose equivalent” can indicate a quantitative measure ofthe degree of starch polymer hydrolysis. Dextrose equivalent can be ameasure of reducing power compared to a dextrose standard of 100.Products with higher dextrose equivalent have a greater extent of starchhydrolysis. As products hydrolyze (e.g., dextrose equivalent increases)the average molecular weight typically decreases and the carbohydrateprofile changes accordingly. Sweetness can increase as the dextroseequivalent increases.

The term “coating formulation” can refer to the ingredients andpercentages of ingredients that make up the coating apart from any foodproduct, texturizing agents, and/or topical components in which thecoating formulation may be associated.

The term “hydrated state” in relation to the “coating formulation” canrefer to the state of the coating formulation up to operation 118 inFIG. 1.

The term “glaze state” in relation to the “coating formulation” canrefer to the state of the coating formulation from operation 118 tooperation 132.

The term “glass state” in relation to the “coating formulation” canrefer to the state of the coating formulation from operation 132 tooperation 140.

The term “texturizing agent” can refer to a component that is bound tothe food product by the coating formulation.

The term “topical component” can refer to a product applied to thesurface of coating formulation and/or texturizing agent after formationof the glass state.

The term “base product formulation” as used herein refers to thecombination of the coating formulation, food product, texturizing agent,and non-stick agent.

The term “finished food product formulation” as used herein refers tothe combination of the base product formulation, any topical component,and any oil component.

II. INGREDIENTS OF COAING FORMULATION

The coating formulation includes several ingredients. These ingredientscan have a synergistic effect on the formulation as a whole. Forexample, the coating formulation can have a low-sweetness perceptionwhile also maintaining a viscosity that allows industrial processing.The coating formulation can also form a glass state to bind particulatesand help provide a crunchy texture for a savory product.

1. Maltodextrin

The coating formulation can include a maltodextrin. In general, themaltodextrin can be a glass forming agent in the formulation whilehaving a low-dextrose equivalent. Yet, the maltodextrin can attain ahigh solids count while maintaining a low viscosity, thereby helping tofacilitate industrial flow of the formulation and coatability duringapplication to a food product.

In one aspect, the maltodextrin can have a viscosity profile. At atemperature of about 200° F., the maltodextrin can have a viscosity incentipoises of about 2, 4, 6, 8, 10, 12, 14, 16, 18, 20 to about 2, 4,6, 8, 10, 12, 14, 16, 18, and 20. At a temperature of about 250° F., themaltodextrin can have a viscosity in centipoises of about 20000, 22000,24000, 26000, 28000, 30000 to about 20000, 22000, 24000, 26000, 28000,and 30000. At a temperature of about 275° F., the maltodextrin can havea viscosity in centipoises of about 75000, 80000, 85000, 90000, 95000,100000, 105000, 110000, 115000, 120000, 125000 to about 75000, 80000,85000, 90000, 95000, 100000, 105000, 110000, 115000, 120000, and 125000.In another aspect, at a temperature of about 275° F., the maltodextrincan have a viscosity in centipoises that is less than about 115000. At atemperature of about 300° F., the maltodextrin can have a viscosity incentipoises of about 125000, 130000, 135000, 140000, 145000, 150000,155000, 160000, 165000, 170000, 175000 to about 125000, 130000, 135000,140000, 145000, 150000, 155000, 160000, 165000, 170000, and 175000. Inanother aspect, at a temperature of about 300° F., the maltodextrin canhave a viscosity in centipoises that is less than about 165000.

The maltodextrin can have a dextrose equivalent from about 0 to about20. The dextrose equivalent can be from about 0, 1, 2, 3, 4, 5, 6, 7, 8,9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 to about 0, 1, 2, 3, 4, 5,6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20. In anotheraspect, the dextrose equivalent is less than about 20. The maltodextrincan have a glass transition from about 135° F. to about 155° F. In otheraspects, the glass transition can be from about 140° F. to about 150° F.The glass transition can be from about 135° F., 140° F., 145° F., 150°F., 155° F. to about 135° F., 140° F., 145° F., 150° F., 155° F. Inanother aspect, the glass transition temperature is less than about 155°F. In yet another aspect, the glass transition temperature is less thanabout 150° F.

2. Sugar Alcohol

The coating formulation can include noncariogenic carbohydratesweeteners such as a sugar alcohol. Some sugar alcohols can includelactitol, hydrogenated starch hydrolysates, mannitol, glycerol,sorbitol, arabitol, erythritol, maltitol, and xylitol. In one aspect,the sugar alcohol includes isomalt. Isomalt has a dextrose equivalent ofabout 0 and functions in a manner similar to sucrose in the formulationby helping to reduce the viscosity of the overall formulation. Yet,isomalt has a sweetness impact that is substantially less than sucrose.Accordingly, in some situations, isomalt can help reduce the viscosityof the coating to manage processing of the material while providing alow-sweetness to facilitate savory application of the formulation. Insome situations, the absence of a sugar alcohol can cause that viscosityto become unmanageable during processing and the formation of glass canbe mitigated during cooling.

3. Oil

The coating formulation can include one or more oils. The oil caninclude any glyceride with at least one fatty acid, and/or one or moreliquid oils such as a liquid vegetable oil. The oil can include anantioxidant for preserving the oil. In one aspect, the oil is a liquidvegetable oil such a coconut oil, corn oil, cottonseed oil, olive oil,palm oil, peanut oil, rapeseed oil, canola oil, safflower oil, sesameoil, soybean oil, and/or sunflower oil. The oil is added to theformulation to help manage the flow characteristics of the formulation.For example, the oil can retard the speed at which the formulationenters the glass state. Accordingly, the flow characteristics of theglaze state of the formulation can be maintained to allow application toa food product before the glass state is formed. The oil can also beadded to provide a softer candy texture and to mitigate tooth pack.

4. Saccharide

The coating formulation can include one or more saccharides. Forexample, the saccharide can include monosaccharide and/or disaccharide.For example, the monosaccharides and/or disaccharides can includefructose, galactose, xylose, ribose, lactose, maltose, and/or the like.In one example, a monosaccharide can include dextrose. When dextrose isutilized in the formulation, dextrose can function to help theformulation form a glass during the glass state and can decrease theviscosity of the formulation in the glaze state. When utilized, thepercent weight in relation to the formula can be at a level tofacilitate proper glass formation but not to a level of providing asignificant sweetness impact to the formulation.

5. Sweet Inhibitor

The formulation can include one or more sweet inhibitors (maskers). Forexample, the sweet inhibitor can have a carboxylic acid salt such aslactisole as a component. As another example, the sweet inhibitor caninclude a gymnemic acid such a ziziphin and/or hodulcine. The sweetinhibitor functions to help mask sweetness perceptions from the otheringredients in the formulation. Accordingly, the sweet inhibitor canhelp further reduce any sweetness perception to facilitate savoryapplications of the formulation.

6. Lecithin

The formulation can include lecithin. The lecithin can be deflavored tomitigate any potential flavor component that the lecithin maycontribute. The lecithin functions to help the emulsification of thewater and oil as indicated and with continuing reference to FIG. 1.

7. Water

The formulation can include water. The water can be filtered and/ordeionized water. As more fully indicated below, the water is emulsifiedwith the oil to provide flowability of the formulation. As indicated inoperational flow 100, as the formulation navigates the process, thewater is cooked off to increase the solid concentration.

III. COATING PROCESSES AND FOOD PRODUCT

FIG. 1 indicates several exemplary operations associated with processingof a coating formulation. Even though FIG. 1 indicates a start operationand an end operation, the operations associated with FIG. 1 should notbe read as being mutually exclusive or an ultimate start or ultimate endto the overall elements described herein. Also, FIG. 1 is utilized todescribe components of the formulation of the coating, properties of thecoating, and steps in the process for producing the coating. Operationalflow 100 should not be read as requiring a dependency between theformulation, operational steps, and/or properties of the coating or foodproduct.

FIG. 1 is an example operational flow diagram indicating examplefeatures associated with a coating formulation for a food product.Operational flow 100 begins at start operation 102 and continues tooperation 104 where the oil and the lecithin can be combined. Forexample, the oil and lecithin can be combined in a vat, mixing vessel,and/or other type of industrial mixing process. In one aspect, the oilcan be heated to a temperature from about 190° F. to about 220° F. Theoil can be heated to about 190° F., 195° F., 200° F., 205° F., 210° F.,215° F., 220° F. to about190° F., 195° F., 200° F., 205° F., 210° F.,215° F., 220° F. After heating the oil, lecithin can be added andblended. The mixture can be blended for about 2 minutes to about 6minutes. In other aspects, the oil and lecithin can be a premademixture. In one aspect, the oil can be from about 10.0% to about 14.0%by total weight of the formulation in the hydrated state. In otheraspects, the oil can be from about 5.0% to about 20.0% by total weightof the formulation in the hydrated state. The oil can be from about5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%,10.5%, 11.0%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5%, 15.0%,15.5%, 16.0%, 16.5%, 17.0%, 17.5%, 18.0%, 18.5%, 19.0%, 19.5%, 20.0% toabout 5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%,10.5%, 11.0%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5%, 15.0%,15.5%, 16.0%, 16.5%, 17.0%, 17.5%, 18.0%, 18.5%, 19.0%, 19.5%, 20.0% bytotal weight of the formulation in the hydrated state.

With regard to the lecithin, the lecithin can be from about 0.25% toabout 0.35% by total weight of the formulation in the hydrated state. Inother aspects, the lecithin can be from about 0.10% to about 1.00% bytotal weight of the formulation in the hydrated state. The lecithin canbe from about 0.10%, 0.20%, 0.30%, 0.40%, 0.50%, 0.60%, 0.70%, 0.80%,0.90%, 1.00% to about 0.10%, 0.20%, 0.30%, 0.40%, 0.50%, 0.60%, 0.70%,0.80%, 0.90%, 1.00% by total weight of the formulation in the hydratedstate.

From operation 104, operational flow 100 continues to emulsificationoperation 106. During emulsification operation 106, the oil and lecithinmixture of operation 104 can be emulsified with water. In one aspect,the water can be from about 30.0% to about 35.0% by total weight of theformulation of the hydrated state. The water can be from about 25.0% toabout 45.0% by total weight of the formulation in the hydrated state.The water can be from about 25.0%, 26.0%, 27.0%, 28.0%, 29.0%, 30.0%,31.0%, 32.0%, 33.0%, 34.0%, 35.0%, 36.0%, 37.0%, 38.0%, 39.0%, 40.0%,41.0%, 42.0%, 43.0%, 44.0%, 45.0% to about 25.0%, 26.0%, 27.0%, 28.0%,29.0%, 30.0%, 31.0%, 32.0%, 33.0%, 34.0%, 35.0%, 36.0%, 37.0%, 38.0%,39.0%, 40.0%, 41.0%, 42.0%, 43.0%, 44.0%, 45.0% by total weight of theformulation in the hydrated state.

Operational flow 100 continues from emulsification operation 106 tooperation 108 where the dry ingredients are added to oil and wateremulsion formed during operation 106. During operation 108, themaltodextrine can be added to the emulsion. In one aspect, themaltodextrine can be from about 25.0% to about 35.0% by total weight ofthe formulation in the hydrated state. In another aspect, themaltodextrine can be from about 20.0% to about 40.0% by total weight ofthe formulation in the hydrated state. The maltodextrine can be fromabout 20.0%, 20.5%, 21.0%, 21.5%, 22.0%, 22.5%, 23.0%, 23.5%, 24.0%,24.5%, 25.0%, 25.5%, 26.0%, 26.5%, 27.0%, 27.5%, 28.0%, 28.5%, 29.0%,29.5%, 30.0%, 30.5%, 31.0%, 31.5%, 32.0%, 32.5%, 33.0%, 33.5%, 34.0%,34.5%, 35.0%, 35.5%, 36.0%, 36.5%, 37.0%, 37.5%, 38.0%, 38.5%, 39.0%,39.5%, 40.0% to about 20.0%, 20.5%, 21.0%, 21.5%, 22.0%, 22.5%, 23.0%,23.5%, 24.0%, 24.5%, 25.0%, 25.5%, 26.0%, 26.5%, 27.0%, 27.5%, 28.0%,28.5%, 29.0%, 29.5%, 30.0%, 30.5%, 31.0%, 31.5%, 32.0%, 32.5%, 33.0%,33.5%, 34.0%, 34.5%, 35.0%, 35.5%, 36.0%, 36.5%, 37.0%, 37.5%, 38.0%,38.5%, 39.0%, 39.5%, 40.0% by total weight of the formulation in thehydrated state.

During operation 108, the sugar alcohol can be added to the oil andwater emulsion formed during operation 106. In one aspect, the sugaralcohol can be from about 8.0% to about 12.0% by total weight of theformulation in the hydrated state. In another aspect, the sugar alcoholcan be from about 5.0% to about 25% by total weight of the formulationin the hydrated state. The sugar alcohol can be from about 5.0%, 5.5%,6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%, 10.5%, 11.0%,11.5%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5%, 15.0%, 15.5%, 16.0%,16.5%, 17.0%, 17.5%, 18.0%, 18.5%, 19.0%, 19.5%, 20.0%, 20.5%, 21.0%,21.5%, 22.0%, 22.5%, 23.0%, 23.5%, 24.0%, 24.5%, 25.0% to about 5.0%,5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%, 10.5%,11.0%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5%, 15.0%, 15.5%,16.0%, 16.5%, 17.0%, 17.5%, 18.0%, 18.5%, 19.0%, 19.5%, 20.0%, 20.5%,21.0%, 21.5%, 22.0%, 22.5%, 23.0%, 23.5%, 24.0%, 24.5%, 25.0% by totalweight of the formulation in the hydrated state.

During operation 108, the saccharide can be added to the oil and wateremulsion formed during operation 106. In one aspect the saccharide canbe from about 10.0% to about 13.0% by total weight of the formulation inthe hydrated state. The saccharide can be from about 2.0% to about 15.0%by total weight of the formulation in the hydrated state. The saccharidecan be from about 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0%, 5.5%, 6.0%,6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%, 10.5, 11.0, 11.5, 12.0,12.5, 13.0, 13.5, 14.0, 14.5, 15.0 to about 2.0%, 2.5%, 3.0%, 3.5%,4.0%, 4.5%, 5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%,10.0%%, 10.5, 11.0, 11.5, 12.0, 12.5, 13.0, 13.5, 14.0, 14.5, 15.0 bytotal weight of the formulation in the hydrated state.

During operation 108, the sweet inhibitor can be added to the oil andwater emulsion formed during operation 106. In one aspect, the sweetinhibitor can be from about 1.0% to about 3.0% by total weight of theformulation in the hydrated state. In another aspect, the sweetinhibitor can be from about 0.1% to about 5.0% by total weight of theformulation in the hydrated state. The sweet inhibitor can be from about0.1%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0% toabout 0.1%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0%by total weight of the formulation in the hydrated state. Theconcentration of the active ingredient of the sweetness inhibitor can bebetween 1 and 150 parts per million.

Operation 110 is indicated by a dashed line that encompasses operations104-108. Operation 110 represents a mixing environment for the emulsionand the dry ingredients. As an example, operations 104-108 can occur ata temperature from about 180° F. to about 200° F. As another example,operations 104-108 can occur at a temperature from about 70° F. to about200° F. The mixing temperature can be from about 70° F., 75° F., 80° F.,85° F., 90° F., 95° F., 100° F., 105° F., 110° F., 115° F., 120° F.,125° F., 130° F., 135° F., 140° F., 145° F., 150° F., 155° F., 160° F.,165° F., 170° F., 175° F., 180° F., 185° F., 190° F., 195° F., 200° F.to about 70° F., 75° F., 80° F., 85° F., 90° F., 95° F., 100° F., 105°F., 110° F., 115° F., 120° F., 125° F., 130° F., 135° F., 140° F., 145°F., 150° F., 155° F., 160° F., 165° F., 170° F., 175° F., 180° F., 185°F., 190° F., 195° F., 200° F.

In one aspect, the hydrated state of the formulation can have a solidscontent from about 50% to about 70%. The solids content of the hydratedstate of the formulation can be from about 50%, 51%, 52%, 53%, 54%, 55%,56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%,70% to about 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%,62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%.

From operation 108, operational flow 100 continues to operation 112where the formulation is cooked to increase the solid content of themixture. The formula can be cooked at a temperature from about 190° F.to about 212° F. until the formula reaches a solids content from about70% to about 80%. The cooking temperature can be from about 190° F.,191° F., 192° F., 193° F., 194° F., 195° F., 196° F., 197° F., 198° F.,199° F., 200° F., 201° F., 202° F., 203° F., 204° F., 205° F., 206° F.,207° F., 208° F., 209° F., 210° F., 212° F. to about 190° F., 191° F.,192° F., 193° F., 194° F., 195° F., 196° F., 197° F., 198° F., 199° F.,200° F., 201° F., 202° F., 203° F., 204° F., 205° F., 206° F., 207° F.,208° F., 209° F., 210° F., 212° F. The solid content of the formulationcan be from about 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%to about 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%.

Operational flow 100 continues to decision operation 114 where it isdetermined whether to hold the formulation for later processing. Forexample, an operator can determine to hold the formulation untildownstream processing is initiated. In such a situation, decisionoperation 114 continues to storage operation 116 where the formulationis stored. In one aspect, the formulation can be stored to maintain theabout 70% to about 80% solid content. Once downstream processing isinitiated, operational flow 100 can continue from operation 116 tooperation 118. In another aspect, operational flow 100 can continuedirectly from cook operation 112 to operation 118 without holding theformula.

Operational flow 100 continues to operation 118 where the formulationenters an evaporator to flash-off water in the formulation. Theevaporator can flash-off the water at a temperature from about 270° F.to about 310° F. For example, the evaporator can flash-off the water ata temperature from about 270° F., 272° F., 274° F., 276° F., 278° F.,280° F., 282° F., 284° F., 286° F., 288° F., 290° F., 292° F., 294° F.,296° F., 298° F., 300° F., 302° F., 304° F., 306° F., 308° F., 310° F.to about 270° F., 272° F., 274° F., 276° F., 278° F., 280° F., 282° F.,284° F., 286° F., 288° F., 290° F., 292° F., 294° F., 296° F., 298° F.,300° F., 302° F., 304° F., 306° F., 308° F., 310° F.

After the water is evaporated, the formulation transitions to its glazestate. The glaze state can be flowable in a typical industrial plantsetting having fluid transport conduits for applying coatings to foodproducts. In its glaze state, the formulation can have a viscosityprofile. For example, at a temperature of about 200° F. the viscositycan be from about 1 to about 20 centipoises. At a temperature of about200° F. the viscosity can be from about 1, 2, 4, 6, 8, 10, 12, 14, 16,18, 20 to about 1, 2, 4, 6, 8, 10, 12, 14, 16, 18, 20. As anotherexample, at a temperature of about 250° F. the viscosity can be fromabout 150 to about 250 centipoises. At a temperature of about 250° F.the viscosity can be from about 150, 155, 160, 165, 170, 180, 185, 190,195, 200, 205, 210, 215, 220, 225, 230, 235, 240, 245, 250 to about 150,155, 160, 165, 170, 180, 185, 190, 195, 200, 205, 210, 215, 220, 225,230, 235, 240, 245, 250. As another example, at a temperature of about275° F. the viscosity can be from about 400 to about 700 centipoises. Ata temperature of about 275° F. the viscosity can be from about 400, 410,420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550,560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690,700 to about 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510,520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650,660, 670, 680, 690, 700 centipoises. As another example, at atemperature of about 300° F. the viscosity can be from about 1000 toabout 3000 centipoises. At a temperature of about 300° F. the viscositycan be from about 1000, 1100, 1200, 1300, 1400, 1500, 1600, 1700, 1800,1900, 2000, 2100, 2200, 2300, 2400, 2500, 2600, 2700, 2800, 2900, 3000to about 1000, 1100, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900,2000, 2100, 2200, 2300, 2400, 2500, 2600, 2700, 2800, 2900, 3000. As yetanother example, at a temperature of less than about 325° F. theviscosity can be less than about 50,000 centipoises. At a temperature ofless than about 325° F. the viscosity can be less than about 50000,45000, 40000, 35000, 30000, 29000, 28000, 27000, 26000, 25000, 24000,23000, 22000, 21000, 20000, 19500, 19000, 185000, 18000, 17500, 17000,16500, 16000, 15500, 15000, 14500, 14000, 13500, 13000, 12500, 12000,11500, 11000, 10500, 10000, 9500, 9000, 8500, 8000, 7500, 7000, 6500,6000, 5500, 5000, 4900, 4800, 4700, 4600, 4500, 4400, 4300, 4200, 4100,4000, 3900, 3800, 3700, 3600, 3500, 3400, 3300, 3200, 3100, 3000, 2900,2800, 2600, 2500, 2400, 2300, 2200, 2100, 2000, 1900, 1800, 1700, 1600,and 1500 centipoises.

The solid content of the formulation in the glaze state can be fromabout 95.0% to about 99.0%. For example, the solid content of theformulation can be from about 95.0%, 95.5%, 96.0%, 96.5%, 97.0%, 97.5%,98.0%, 98.5%, 99.0% to about 95.0%, 95.5%, 96.0%, 96.5%, 97.0%, 97.5%,98.0%, 98.5%, 99.0%.

The formulation in the glaze state can have a glass transitiontemperature from about 145° F. to about 155° F. The formulation can havea glass transition temperature from about 145° F., 146° F., 147° F.,148° F., 149° F., 150° F., 151° F., 152° F., 153° F., 154° F., 155° F.to about 145° F., 146° F., 147° F., 148° F., 149° F., 150° F., 151° F.,152° F., 153° F., 154° F., 155° F.

The glaze state of the formulation can have a dextrose equivalent. Thedextrose equivalent can be from about 10 to about 30. The dextroseequivalent can be from about 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, and30 to about 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, and 30. In otheraspects, the dextrose equivalent can be less than about 30, 28, 26, 24,22, 20, 18, 16, 14, 12, and 10. The dextrose equivalent can be acalculation based dextrose equivalent from about 10 to about 20. Thecalculation based dextrose equivalent can be from about 10, 11, 12, 13,14, 15, 16, 17, 18, 19, and 20 to about 10, 11, 12, 13, 14, 15, 16, 17,18, 19, and 20. The dextrose equivalent can also have a test baseddextrose equivalent from about 10 to about 30. The test based dextroseequivalent can be from about 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, and30 to about 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, and 30. In oneexample, a portion of the difference between the calculation baseddextrose equivalent and the test based dextrose equivalent can be due tohydrolysis of the maltodextrin into less polymerized dextrins underprocessing conditions.

Given the removal of the water during evaporation, each of theingredients has a different percent weight of the total formula inrelation to the hydrated state. For example, in the glaze state, themaltodextrine can be from about 40.0% to about 47.0% by total weight ofthe formulation in the glaze state. In another aspect, the maltodextrinecan be from about 35.0% to about 50.0% by total weight of theformulation in the glaze state. The maltodextrine can be from about35.0%, 36.0%, 37.0%, 38.0%, 39.0%, 40.0%, 41.0%, 42.0%, 43.0%, 44.0%,45.0%, 46.0%, 47.0%, 48.0%, 49.0%, 50.0% to about 35.0%, 36.0%, 37.0%,38.0%, 39.0%, 40.0%, 41.0%, 42.0%, 43.0%, 44.0%, 45.0%, 46.0%, 47.0%,48.0%, 49.0%, 50.0% by total weight of the formulation in the glazestate.

In the glaze state, the sugar alcohol can be from about 12.0% to about16.0% by total weight of the formulation. In another aspect, the sugaralcohol can be from about 10% to about 30% by total weight of theformulation in the glaze state. The sugar alcohol can be from about10.0%, 11.0%, 12.0%, 13.0%, 14.0%, 15.0%, 16.0%, 17.0%, 18.0%, 19.0%,20.0%, 21.0%, 22.0%, 23.0%, 24.0%, 25.0%, 26.0%, 27.0%, 28.0%, 29.0%,30.0% to about 10.0%, 11.0%, 12.0%, 13.0%, 14.0%, 15.0%, 16.0%, 17.0%,18.0%, 19.0%, 20.0%, 21.0%, 22.0%, 23.0%, 24.0%, 25.0%, 26.0%, 27.0%,28.0%, 29.0%, 30.0% by total weight of the formulation in the glazestate.

In the glaze state, the oil can be from about 16.0% to about 21.0% bytotal weight of the formulation. In another aspect, the oil can be fromabout 15.0% to about 25.0% by total weight of the formulation in theglaze state. The oil can be from about 15.0%, 16.0%, 17.0%, 18.0%,19.0%, 20.0%, 21.0%, 22.0%, 23.0%, 24.0%, 25.0% to about 15.0%, 16.0%,17.0%, 18.0%, 19.0%, 20.0%, 21.0%, 22.0%, 23.0%, 24.0%, 25.0% by totalweight of the formulation in the glaze state.

In the glaze state, the saccharide can be from about 15.0% to about18.0% by total weight of the formulation. In other aspects thesaccharide can be from about 5.0% to about 20.0% The saccharide can befrom about 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, 10.0%, 11.0%, 12.0%, 13.0%,14.0%, 15.0%, 16.0%, 17.0%, 18.0%, 19.0%, 20.0% to about 5.0%, 6.0%,7.0%, 8.0%, 9.0%, 10.0%, 11.0%, 12.0%, 13.0%, 14.0%, 15.0%%, 16.0%,17.0%, 18.0%, 19.0%, 20.0% by total weight of the formulation in theglaze state.

In the glaze state, the sweet inhibitor can be from about 2.0% to about3.5% by total weight of the formulation. In another aspect, the sweetinhibitor can be from about 0.1% to about 5.0% by total weight of theformulation in the glaze state. The sweet inhibitor can be from about0.1%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0% toabout 0.1%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0%by total weight of the formulation in the glaze state.

In the glaze state, the lecithin can be from about 0.35% to about 0.60%by total weight of the formulation in the hydrated state. In otheraspects, the lecithin can be from about 0.10% to about 1.00% by totalweight of the formulation in the hydrated state. The lecithin can befrom about 0.10%, 0.20%, 0.30%, 0.40%, 0.50%, 0.60%, 0.70%, 0.80%,0.90%, 1.00% to about 0.10%, 0.20%, 0.30%, 0.40%, 0.50%, 0.60%, 0.70%,0.80%, 0.90%, 1.00% by total weight of the formulation in the hydratedstate.

In the glaze state, the water can be from about 1.0% to about 5.0% bytotal weight of the formulation. The water can be from about 1.0%, 1.5%,2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0% to about 1.0%, 1.5%, 2.0%,2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0% by total weight of the formulation inthe glaze state.

Returning to FIG. 1, operational flow 100 continues from operation 118to operation 122 where a food is coated. The food can be a food forforming a snack food, a low moisture food product, a shelf stable foodproduct, a carbohydrate based food product and combinations thereof. Asan example, the food can include an individual food, an aggregated food,and/or a formed food. As an example, the individual food can includepopped popcorn, puffed snacks, extruded puffed snacks, cracker typesnacks, pretzel type snacks, chip type snacks, and/or the like. In otheraspects, an individual food can include partial or whole grains, seeds,and cereal. An aggregated food can include an aggregate of more than oneindividual food. For example, an aggregated food can include a popcornball. Formed foods can include snack bars, nutrition bars, health bars,and the like.

In one aspect, a food is conveyed through a mixer and the glaze state ofthe formulation is mixed with the food. For example, the glaze state canbe applied to the mixture when an individual food or aggregated food isbeing coated. In other aspects, the glaze state can be cascaded,dripped, and/or poured. In still other aspects, the food product can bedipped into the glaze state of the formulation. As an example, the glazestate could be poured, dripped, or cascaded on a formed food productsuch as a bar. In the situation where a mixer is used, the mixer can bea heated screw-type conveyance mixer. The mixer can be heated tomaintain the formulation at a temperature from about 270° F. to about310° F. The mixer can be heated to maintain the formulation at atemperature from about 270° F., 275° F., 280° F., 285° F., 290° F., 295°F., 300° F., 305° F., 310° F. to about 270° F., 275° F., 280° F., 285°F., 290° F., 295° F., 300° F., 305° F., 310° F. At these temperatures,the formulation can have a viscosity profile as indicated above.

From operation 122, operational flow 100 can continue to decisionoperation 126. At decision operation 126, it is decided whetherconglomeration is occurring within the mixer (in the situation where amixer is utilized). For example, as the mixer conveyor transports thefood and glaze state of the formulation, the mixture can clump as theglaze state of the formulation cools. In such a situation, operationalflow 100 can continue from decision operation 126 to operation 124 wherea non-stick ingredient is added. For example, lecithin can be added tothe mixer conveyor to facilitate mixing and transport of the mixture.The non-stick ingredient can be added directly into the mixer conveyorvia a sprayer, dripper, and/or the like. The decision to add thenon-stick ingredient can be time based, in response to an operatordetermination, and/or in response to a signal from a sensor. Fromoperation 124, operational flow 100 continues to decision operation 128.Likewise, in the situation where conglomeration is not occurring,operational flow 100 also continues to decision operation 128.

At decision operation 128, it is decided whether to add a texturizingagent. The texturizing agent can include any type of friable ingredientcapable of being applied in small particulate form. For example, a smallparticulate form can include particulates that are less than about 5 mmin diameter. Such a decision can be made by an operator in order to adda particular mouth feel to the end food product. For example, atexturizing agent that facilitates a crunchy product could be added. Thetexturizing agent can also include one or more organoleptic propertiessuch as those identified in operation 136 in association with thetopical component. In one aspect, the texturizing agent is a starchbased component such as corn flakes, potato flakes, partial or wholegrains, partial or whole seeds, partial or whole nuts, and/or the like.In one aspect, the texturizing agent can be added to the mixer conveyordownstream of the addition of the food and the glaze state of theformulation. As such, the glaze state of the formulation can adhere tothe food. The texturizing agent can then be adhered to the surface ofthe glaze state of the formulation just prior to the formulation coolingand forming its glass state. In the situation where the texturizingagent is desired, operational flow 100 continues from decision operation128 to operation 130 where the texturizing agent is applied as indicatedabove. Operational flow 100 then continues to cooling operation 132.Likewise, in the situation where a texturizing agent is not desired,operational flow 100 also continues to cooling operation 132.

Operation 120 is indicated by a dashed line that encompasses operations122-130. Operation 120 represents the application of the glaze state tothe food. The application environment associated with operation 120includes heating the mixing conveyor to about 280° F. to about 300° F.to maintain the mixture in the mixing conveyor at a temperature fromabout 270° F. to 310° F. For example, the mixing conveyor can be heatedto a temperature from about 280° F., 285° F., 290° F., 295° F., 300° F.to about 280° F., 285° F., 290° F., 295° F., 300° F. The mixture can bemaintained at a temperature from about 270° F., 275° F., 280° F., 285°F., 290° F., 295° F., 300° F., 305° F., 310° F. to about 270° F., 275°F., 280° F., 285° F., 290° F., 295° F., 300° F., 305° F., 310° F.

The mixture can have a base product formulation after leaving the mixingenvironment associated with operation 120. As one example, the mixturemay include popped popcorn kernels as the food. The popped popcornkernels can include about 15% to about 40% by total weight of the baseproduct formulation. In another example, the popped popcorn can includeabout 25% to about 30% by total weight of the base product formulation.The popped popcorn kernels can include about 25%, 26%, 27%, 28%, 29%,30% to about 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%,30% by total weight of the base product formulation.

As indicated above, the base product formulation can include the glazestate of the coating formulation. The coating formulation can includeabout 40% to about 80% by total weight of the base product formulation.The coating formulation can include about 40%, 42%, 44%, 46%, 48%, 50%,52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78%,80% to about 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%,64%, 66%, 68%, 70%, 72%, 74%, 76%, 78%, 80% by total weight of the baseproduct formulation.

The base product formulation can also optionally include a texturizingagent. In the situation where a texturizing agent is utilized, thetexturizing agent can be about 10% to about 25% by total weight of thebase product formulation. In other aspects, the texturizing agent can beabout 1% to about 40% by total weight of the base product formulation.The texturizing agent can be about 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%,40% to about 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% by total weightof the base product formulation.

The base product formulation can also include an optional non-stickagent. In the situation where a non-stick agent is utilized, thenon-stick agent can be about 1.0% to about 6.0% by total weight of thebase product formulation. The non-stick agent can be about 1.0%, 1.1%,1.2%, 1.3%,1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%,2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0%, 5.5%,6.0% to about 1.0%, 1.1%, 1.2%, 1.3%,1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%,2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.5%,4.0%, 4.5%, 5.0%, 5.5%, 6.0% by total weight of the base productformulation.

Returning to FIG. 1, operational flow 100 continues from the mixing tocooling operation 132. At operation 132, the base product formulation iscooled to allow the glaze state of the coating formulation to transitionto the glass state of the coating formulation. In one aspect, thecooling can occur in association with a conveyance system thattransports the base product formulation through a series of coolers.

Operational flow 100 continues from cooling operation 132 to decisionoperation 134 where it is decided whether to apply a topical componentto the base product formulation. When it is decided to not apply atopical component to the base product formulation, the base productformulation continues to operation 138 as indicated in FIG. 1. When itis decided to apply a topical component to the base product formulation,operational flow 100 continues to operation 136 where the topicalcomponent is applied. The topical component can be a liquid topicalcomponent. In other situations, the topical component is a dry topicalcomponent. In one aspect, an oil component can be initially applied tothe surface of the base product formulation to facilitate the adherenceof a dry topical component to the base product formulation. In othersituations the topical component includes the oil.

The topical component can include a flavor component, a texturecomponent, a nutrient component, a color component, an aromaticcomponent, and mixtures thereof. As an example, the topical componentcan include a cheese flavor component to impart a cheese flavor impactwhen the food product is consumed. As another example, the topicalcomponent can include a cheese flavor component and an orange colorcomponent to impart the combination of a cheese flavor impact and anorange color impact. As yet another example, the topical component caninclude the combination of a cheese flavor component, an orange colorcomponent, a calcium nutrient component, and/or a cheese aromaticcomponent. There are a myriad of combinations and subcombinations oftopical components that can be applied to the food product. Althoughsweet topical components are within the scope of applications, given thelow-dextrose equivalent of the coating formulation, savory type topicalcomponents can be accentuated.

As indicated above, the topical component can include a flavorcomponent. By use of the term “flavor component”, what is intended is aflavor additive or multiple flavor additives that modify and/or enhancethe flavor of the food compared to if the flavor component was notpresent. That is, the flavor component adds and/or enhances an effectiveamount of flavor that is discernible to the consumer of the foodproduct. Examples of natural and artificial flavor components include,but are not limited to: butter, sugar, sweet (such as chocolate,chocolate mint, mint, chocolate banana, honey, vanilla, pineapple,coconut, peppermint), cheese (such as cheddar cheese, mild cheddar,white cheddar, blue cheese, mozzarella, parmesan), pizza, salsa,barbeque, smoke, hickory, applewood or mesquite, dry roast, buffalowing, fruit flavors (such as apple, cherry, berry, orange, banana,pineapple), vegetable flavors (such as tomato, onion, jalapeno,habaneros), pickle, spices (such as garlic, onion, chives, parsley,general herb, mustard, pepper, cinnamon), sour cream, sweet cream, honeymustard, hot mustard, and vinegar. Flavor components that provide sourflavors or spicy or hot flavors can also be used. A wide variety ofother flavors or flavor enhancers can be used and would be included as aflavor component. For example, peanut flavors, yeast extracts, orsimilar materials are useable.

Any of these stated flavor components can be used as a solid material(such as a dry powder or a bead) and/or a liquid material (such as anoil or a solution). Some examples of solid or dry flavor components canincorporate the flavors in a protein shell, protecting sensitivecomponents from loss or degradation during processing (such as heating),or interaction with other food ingredients (such as oil). Release of thefull flavor profile can be delivered by the shearing action of chewing.

As indicated above, the topical component can include a color component.By use of the term “color component”, what is intended is a coloradditive or multiple color additives that modify and/or enhance thenatural color of the food product as compared to if the color componentwas not added. That is, the color component adds and or enhances aneffective amount of color that is discernible to the consumer of theproduct. For example, when a yellow hue is desired, a yellow dye can beadded to the topical component. Yet, various color agents can beincluded in the topical component component for coloring the foodproduct for a variety of purposes. For example, on St. Patrick's Day, agreen coloring can be used. Also, the color component can accent aflavor component. For example, a topical component can have a Cajunflavor component and can be accented with a red hued color component.

As indicated above, the topical component can include a nutrientcomponent. By use of the term “nutrient component”, what is intended isa nutrient additive or multiple nutrient additives for facilitating adiscernible or indiscernible health effect. Such nutrient components caninclude fatty acids such as omega-3 fatty acids, omega-6 fatty acids,saturated fatty acids, and monounsaturated fatty acids. Other nutrientcomponents can include amino acids such as Isoleucine, Leucine, Lysine,Methionine, Phenylalanine, Threonine, Tryptophan, Valine, Histidine,Tyrosine, and Selenocysteine. Other amino acids can include Alanine,Arginine, Aspartate, Cysteine, Glutamate, Glutamine, Glycine, Proline,Serine, Asparagine, and Pyrrolysine. Other nutrient components caninclude vitamins such as retinol, choline, thiamin, riboflavin, vitaminG, niacin, vitamin P, vitamin PP, adenine, epileptic biotin, pantothenicacid, pyridoxine, pyridoxamine, pyridoxal, biotin, vitamin H, folicacid, folate, vitamin M, cobalamin, ascorbic acid, ergocalciferol,cholecalciferol, tocopherol, and naphthoquinoids. Yet another “nutrientcomponent” can include dietary minerals such as calcium, chloride,chromium, cobalt, copper, iodine, iron, magnesium, manganese,molybdenum, nickel, phosphorus, potassium, selenium sodium sulfur, andzinc.

As indicated above, the topical component can include an aromaticcomponent. By use of the term “aromatic component”, what is intended isan aromatic additive or multiple aromatic additives that modify and/orenhance the natural aroma of the food product compared to if thearomatic component was not added. That is, the aromatic component addsan effective amount of aroma that is discernible to the consumer of theproduct. An aromatic component can allow for a controlled release of adesired aroma from the food product. In one aspect, the aromaticcomponent can be configured to compliment a flavor component and/orcolor component. In some aspects, the aromatic component is configuredto not taste. The aromatic component may be released by multiplemechanisms, including time, heat, and/or physical manipulation. Someexample aromatic components, which are not meant to be limiting, caninclude Aldehyde C-16, Aldehyde C-18, Aldehyde C-19, Aldehyde C-20,Aldehyde C-8, Aldehyde C-9, Aldron, Allyl Amyl Glycolate, Alpha AmylCinnamic, Aldehyde, Alpha Damascon, Alpha Ionone, Cumarin,Cyclogalbanate, Cyclosrose, Dep (Di Etyl Phthalate), DHM (Di, HydroMercenol), Di Hydro Iso Jasmone, DMHQ (Dimethyl Hydro Quinone), DMO (DiMethyl Octonol), Ethyl Maltol, Ethyl Vanilline, Eucalyptol, NerolineBromalia, Nopyl Acetate, Orange Oil P.E.M.E., Para Cresyl Acetate, ParaCresyl Phenyl Acetate, Patcholi, Petit Grain, Phenyl Acetic Acid, andPhenyl Ethyl Alcohol.

Prior to operational flow 100 continuing to package operation 138, thefood product can have a finished food product formulation. In thesituation where a topical component is added, the finished food productformulation can have a base product formulation from about 80% to about90% by total weight of the finished food product formulation. In otheraspects, the finished food product formulation can have a base productformulation from about 70% to about 95% by total weight of the finishedfood product formulation. The base product formulation can be from about70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%,84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95% to about 70%,71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%,85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95% by total weight ofthe finished food product formulation.

The finished food product formulation can have a topical component fromabout 10% to about 15% by total weight of the finished food productformulation. In other aspects, the finished food product formulation canhave a topical component from about 1% to about 25% by total weight ofthe finished food product formulation. The topical component can be fromabout 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%,16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25% to about 1%, 2%, 3%,4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%,19%, 20%, 21%, 22%, 23%, 24%, 25% by total weight of the finished foodproduct formulation.

The finished food product formulation can have an oil component fromabout 2.5% to about 7.5% by total weight of the finished food productformulation. In other aspects, the finished food product formulation canhave an oil component from about 0% to about 15% by total weight of thefinished food product. The oil component can be from about 0%, 1.0%,2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, 10.0%, 11.0%, 12.0%,13.0%, 14.0%, 15.0% to about 0%, 1.0%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%,7.0%, 8.0%, 9.0%, 10.0%, 11.0%, 12.0%, 13.0%, 14.0%, 15.0% by totalweight of the finished food product formulation.

Returning to FIG. 1, operational flow 100 continues to package operation138 where the finished product formulation is packaged. The finishedproduct formulation can be packaged to have a modified atmosphere withreduced oxygen levels to increase the time before expiration. Thepackage can contain about 5% oxygen. The package can contain about 0%,about 1%, about 2%, about 3%, about 4%, or about 5% oxygen. Duringpackaging, a gas flush and/or oxygen scavenges can be utilized to reducethe oxygen level. In one aspect, the gas flush can include aromatics toprovide a desirable aroma to the packaged product. The packaged productcan be equilibrated prior to shipping. Operational flow 100 then ends atend operation 140.

VI. EXAMPLES

The coating formulation was tested for several properties as more fullyindicated in the below examples. The coating formulation in its hydratedstate had the following composition:

TABLE A Ingredient Percentage of total formulation Maltodextrin 29.70%Isomalt 17.30% Oil 12.80% Dextrose 5.33% Lactisol based ingredient 1.33%Lecithin 0.26% Water 33.28% TOTAL 100.00%

To prepare the coating formulation, the lecithin was added to oil andheated to about 150° F. The maltodextrin, isomalt, dextrose, and thelactisol based ingredient were mixed in a pot with the water until theingredients dissolved. The oil and lecithin were then added to the potand mixed with an immersion blender. The mixture was heated at about280° F. until the coating formulation reached its glaze state. Thecoating formulation in its glaze state had the following composition:

TABLE B Ingredient Percentage of total formulation Maltodextrin 43.72%isomalt 25.48% Oil 18.63% dextrose 7.83% Lactisol based ingredient 1.96%Lecithin 0.39% Water 1.99% TOTAL 100.00%

1. Dextrose Equivalent and Degree of Polymerization of the CoatingFormulation.

The dextrose equivalent (“DE”) and degree of polymerization (“DP”) ofthe coating formulation were determined via a theoretical model, via theLane-Enyon titration method and via high performance anion-exchangechromatography with pulsed amperometric detection (HPAEC-PAD). Thetheoretical model for determining DE and DP is as follows:DE=[Σ₀ ^(n)(% ingredient/100×DEingredient)]*[% drymatter/100]DP_(avg)=100/DE

Under the Lane-Eynon constant titre method (AOAC 923.09), samples wereprepared by weighing 5 grams of the formulation as indicated in TABLE Bin 500 mL of deionized water. 25 ml of standardized Fehling's solutionwas titrated with the sample. The boiling endpoint was reached for thesample. Dextrose equivalent was determined from the volume of sampleused in titration. The average degree of polymerization was calculatedfrom DE based on the formula DPavg=100/DE.

The HPAEC-PAD method was used as an orthogonal conformational techniqueto obtain DPavg. 1000 ppm solutions were prepared by weighing 0.1 g ofsample (TABLE B) into a 100 ml volumetric flask and diluting to volumewith deionized water. Samples were filtered through 0.45 um syringe-tipfilters prior to analysis. HPAEC-PAD was performed using a DionexCS-3000 chromatograph equipped with a pulsed amperometric detector. Thewaveform used was as follows: E1=+50 mV (t1=200 ms, sampling period=200ms), E2=+750 mV (t2=200 ms), E3=−150 mV (t3=400 ms). The column used wasa Dionex CarboPac PA1 (250mm×4 mm I.D.). The mobile phase consisted of100 mM sodium hydroxide (eluent A) and 100 mM sodium hydroxidecontaining 600 mM sodium acetate (eluent B). The gradient was a linearprogram: 20% eluent B at 0 min, 90% at 50 min. The flow-rate was 1ml/min and the injection volume was 25 ul. Chromelean (Dionex) version6.8 was used for data analysis. DPavg was determined chromatographicallyand the dextrose equivalent was calculated from DPavg base on theformula DE equals 100/DPavg. The results of each of the methods areindicated below in TABLE C.

TABLE C Calculated Lane-Enyon HPAEC-PAD Formulation DE DP (avg) DE DP(avg) DE DP (avg) TABLE B 14.2 7 19.4 5.2 18 5.6

2. Sensory Sweetness Observation of Coating Formulation

The purpose of the sensory sweetness observation test was to determinethe sweetness of the coating formulation in relation to sucrose. Toconduct the testing several samples were prepared. Two baseline sampleswere prepared. The first baseline sample was a 2% sucrose solution. Thesecond baseline sample was a 5% sucrose solution. A test panel was thentrained that the 2% sucrose solution equated to a value of “2” and thatthe 5% sucrose solution equated to a value of “5”.

Three samples were prepared related to the coating formulation. Theformulation (Table B) was diluted in water to form 5% and 10% solutions.Also, the formulation (Table B) was allowed to cool and form a hardcandy (glass state). After training of the panel, each of the threesamples related to the coating formulation were tested and given avalue. The results of the testing are indicated below in TABLE D.

TABLE D p-value p-value for for difference difference from 2% from 5%Standard Sucrose Sucrose Sample Mean Deviation MIN MAX Solution Solution5% Coating 1.9 0.6 1 3 0.67 <0.0001 Formulation in Solution 10% Coating2.8 0.4 2.2 3.5 <0.0001 <0.0001 Formulation in Solution Glass State 3.10.6 2.3 4 <0.0001 <0.0001 of Coating Formulation

As indicated above, average sweetness value of a 5% concentration of thecoating formulation was about the same as a 2% concentration of sucrose.As also indicated above, a 10% concentration of the coating formulationwas about half as sweet as a 5% concentration of sucrose. Furthermore,the undiluted glass state of the coating formulation is two value pointslower than a 5% concentration of sucrose. The alpha value associatedwith the indicated P-Values in TABLE D is 0.05.

3. Glass Transition of Coating Formula

The glass transition (T_(g)) of the coating formulation (TABLE 2) isrepresented in FIG. 2. The upper curve G′ represents the storage moduluswhich is the elastic or solid-like component of the sample's response.The lower curve G″ represents the loss modulus which is the viscous orliquid-like component of the sample's response. The glass transition isthe maximum value of G″ and was determined to be 54° C. The instrumentused to determine the glass transition temperature was an Anton PaarMCR301 research rheometer. The instrument was outfitted with a P-PTD200temperature control plate and a PP50 parallel plate. To prepare thesample, the glass state of the formulation (TABLE B) was ground in afood processor to form a powder. Approximately 8 g of powder was placedin a single-use dish. The dish was placed on the rheometer, and thetemperature was set to 145° C. The PP50 fixture was lowered on top ofthe sample, and the sample melted. The temperature was then lowered to20° C., which froze the sample. The sample sat for 60 minutes at 20° C.Following the rest period, the instrument ran an oscillation test on thesample. Oscillation experiments generate two material functions: thestorage and loss moduli as indicated above. The sample was tested byapplying a strain of 5×10⁻⁵ at a frequency of 1 Hz from 20° to 80° C. at1° C./min.

4. Textural Analysis of Coating Formula on Popped Popcorn Product

FIGS. 3-5 are textual analysis graphs. The product tested in FIG. 3 wasuncoated, popped popcorn. The product tested in FIG. 4 includes poppedpopcorn coated with the coating formulation in TABLE B. The coatingformulation was mixed with the popped popcorn and cornflakes were addedinto the mix before the coating formulation transitioned to its glassstate. The product tested in FIG. 5 includes popped popcorn coated withthe coating formulation in TABLE B. The coating formulation was mixedwith the popped popcorn and cornflakes were added into the mix beforethe coating formulation transitioned to its glass state. After thecoating formulation formed its glass state to adhere the cornflakeparticulates, the product was lightly sprayed with oil and a seasoningwas adhered to the product.

The texture was measured by a TA-XT2 texture analyzer manufactured byStable Micro Systems. Five popcorn kernels from each sample setindicated above were placed in a punched plate fixture and were crushedby a 76.2 mm diameter acrylic plate. The punch plate fixture was madefrom an aluminum block (101.6 mm×89 mm×35 mm). A 77.4 mm diameter holewas drilled 22.2 mm into the block. Sixty one 6.3 mm holes were drilledin a circular pattern through the bottom of the block. Prior to thestart of the test, the acrylic plate was lowered so it was just touchingthe top of the kernels. The texture analyzer moved the plate downward ata speed of 10 mm/s for a strain of 50% (e.g., the fixture compresses thesamples by 50%). Each of FIGS. 3-5 represents five runs.

In comparing FIGS. 3-5, the product indicated in FIG. 3 has an averageof about 0.1 additional peaks during the compression period. The productindicated in FIG. 4 has an average of about 7.3 additional peaks duringthe compression period. The product indicated in FIG. 5 has an averageof about 9.0 additional peaks during the compression period. The peaksrepresent the crispiness of the product as the sample is compressed.

5. Humectants Analysis of Coating Formula on Popped Popcorn Product

The purpose of the Humectants analysis was to determine whether coatingformulation reduces moisture pickup in the popcorn compared to plainpopcorn and popcorn with oil and dry seasoning. Five popcorn samples ofeach type were placed into a chamber having a temperature of 71.6° F.and a relative humidity of 73%. The samples were tested as indicatedbelow over a 14-day period to determine percentage of weight gain fromday-to-day. Any weight gain was assumed to be from moisture.

TABLE E Day Plain Seasoned Coating Formula Day 1 0.5% 0.3% 0.2% Day 20.9% 0.6% 0.5% Day 3 1.2% 0.9% 0.7% Day 4 x x x Day 5 x x x Day 6 2.0%1.7% x Day 7 2.3% 2.0% 1.5% Day 8 2.6% 2.2% 1.7% Day 9 2.8% 2.5% 1.9%Day 10 3.0% 2.6% 2.1% Day 11 x x x Day 12 x x x Day 13 x x x Day 14 4.0%3.2% 2.9%

As indicated above, the coating formulation has significantly lessmoisture pick up after day 2. At day 14, the coating formulation picksup 27.5% less moisture than plain popcorn and 9.3% less moisture thanseasoned popcorn.

6. Topical Component Adherence on Popped Popcorn Product

The purpose of the Topical Component Adherence test was to determinewhether the coating formulation provides for a better adherence oftopical components then plain popcorn. As indicated below in TABLE C,popcorn coated with the coating formulation was compared to plain flakepopcorn and plain mushroom popcorn. The oil percentages in relation tothe total formulation were used to adhere the topical component to therespective samples. For each sample type, about 1800 pieces of popcornwere used, 113 grams of a topical component was utilized.

TABLE G Plain Coating Plain Flake Mushroom LS Formulation LS Oil % LSMean Mean Mean 10 90.70% 89.00% 98.20% 20 92.60% 91.10% 98.70% 30 91.90%93.00% 99.30%

As indicated above, popcorn with the coating formulation adheres betweenabout 6% and about 9% more of a topical component than plain flakes withrespective oil levels. Moreover, the coating formulation sample at 10%oil has over 6% greater topical component adherence than a plain flakeat 30% oil. Similarly, the coating formulation sample at 10% oil hasover 5% greater topical component adherence than a plain mushroom at 30%oil.

7. Example Combinations

TABLE H below includes a few example combinations of ingredients thatcan be formed with the coating formation to produce an agglomeratedfinished food product.

TABLE H Ingredient Grams Percent Combination 1 puffed food 100.1 32.3coating formulation 165 53.2 cheese cracker 45.2 14.6 Total 310.3 100Combination 2 pretzel 75 32.6 coating formation 100 43.4 peanuts 55.3 24Total 230.3 100 Combination 3 cheese puffs 50.2 20.4 coating formulation150 61.1 artificial bacon pieces 45.3 18.5 Total 245.5 10 Combination 4pretzel balls 201 46 candy 135 30.9 puffed cereal square 101 23.1 Total437 100 Combination 5 puffed food 100 27 coating formulation 180 48.6cheese cracker 90 24.3 Total 370 100 Combination 6 pretzel balls 201 46candy 135 30.9 puffed cereal square 101 23.1 Total 437 100

CONCLUSION

Although the subject matter has been described in language specific tostructural features and/or methodological acts, it is to be understoodthat the subject matter defined in the appended claims is notnecessarily limited to the specific features or acts described above.Rather, the specific features and acts described above are disclosed asexample forms of implementing the claims.

The invention claimed is:
 1. A popped popcorn product having alow-sweetness perception, the popped popcorn product comprising: poppedpopcorn; and a coating, wherein the coating includes: maltodextrin fromabout 35% to about 50% by total weight of the coating, sugar alcoholfrom about 10% to about 30% by total weight of the coating, a sweetnessinhibitor from about 0.1% to about 5.0% by total weight of the coating,wherein the sweetness inhibitor includes at least one member of a groupconsisting of: a carboxylic acid and a gymnemic acid, and wherein thecoating has a dextrose equivalent that is less than about 30 and asweetness value for a 10% concentration of the coating is about half assweet as a 5% concentration of sucrose.
 2. The popped popcorn product ofclaim 1, wherein the sugar alcohol includes isomalt.
 3. The poppedpopcorn product of claim 1, wherein the sugar alcohol includes at leastone member of a group consisting of: lactitol, hydrogenated starchhydrolysates, mannitol, glycerol, sorbitol, arabitol, erythritol,maltitol, and xylitol.
 4. The popped popcorn product of claim 1, whereinthe coating further comprises an oil.
 5. The popped popcorn product ofclaim 1, wherein the coating further comprises a saccharide.
 6. Thepopped popcorn product of claim 5, wherein the saccharide includesdextrose.
 7. The popped popcorn product of claim 1, wherein the coatingfurther comprises lecithin.
 8. A coating, the coating having alow-sweetness perception and comprising: maltodextrin from about 35% toabout 50% by total weight of the coating; sugar alcohol from about 10%to about 30% by total weight of the coating; a sweetness inhibitor fromabout 0.1% to about 5% by total weight of the coating, wherein thesweetness inhibitor includes at least one member of a group consistingof: a carboxylic acid and a gymnemic acid; and wherein the coating has adextrose equivalent that is less than about 30 and a sweetness value fora 10% concentration of the coating is about half as sweet as a 5%concentration of sucrose.
 9. The coating of claim 8, further comprisingoil.
 10. The coating of claim 8, further comprising a saccharide. 11.The coating of claim 10, wherein the saccharide includes dextrose. 12.The coating of claim 8, further comprising lecithin.
 13. The coating ofclaim 12, wherein the lecithin includes a deflavored lecithin.
 14. Aprocess for making a coated food product with a low-sweetnessperception, the process comprising: heating a coating composition toform a glaze state of the composition, wherein the glaze state of thecomposition comprises: maltodextrin from about 35% to about 50% by totalweight of the glaze state of the composition, sugar alcohol from about10% to about 30% by total weight of the glaze state of the composition,and a sweetness inhibitor from about 0.1% to about 5.0% by total weightof the glaze state of the composition, wherein the sweetness inhibitorincludes at least one member of a group consisting of: a carboxylic acidand a gymnemic acid, wherein the glaze state of the composition has aviscosity that is less than about 50,000 centipoises at temperaturesless than about 325° F. and a sweetness value for a 10% concentration ofthe coating composition is about half as sweet as a 5% concentration ofsucrose; applying the glaze state of the composition to the surface offood to form the coated food product; and cooling the coated foodproduct to facilitate a glass state of the coating composition.
 15. Theprocess of claim 14, further comprising applying a non-stick ingredientwhile the glaze state of the composition is being applied to the surfaceof the food.
 16. The process of claim 15, wherein the non-stickingredient includes lecithin.
 17. The Process process of claim 14,wherein the process includes a screw-type conveyance mixer.
 18. Theprocess of claim 14, wherein the sugar alcohol is isomalt.
 19. Theprocess of claim 14, wherein the sugar alcohol is at least one member ofa group consisting: lactitol, hydrogenated starch hydrolysates,mannitol, glycerol, sorbitol, arabitol, erythritol, maltitol, andxylitol.
 20. The process of claim 14, wherein the composition includessaccharide.